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Perfect Oven-Braised Beef Short Ribs Recipe with Red Wine Garlic Herbs

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Tender, fall-off-the-bone beef short ribs braised slowly in the oven with red wine, garlic, and fresh herbs for a rich and comforting meal.

Ingredients

Scale
  • 3 pounds bone-in beef short ribs
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, roughly chopped
  • 2 medium carrots, peeled and cut into chunks
  • 2 celery stalks, chopped
  • 6 cloves garlic, smashed
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 2 cups dry red wine (Cabernet Sauvignon or Merlot)
  • 2 cups low sodium beef broth
  • 2 tablespoons tomato paste
  • Optional: 1 tablespoon balsamic vinegar

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Season the short ribs generously with salt and freshly ground black pepper on all sides.
  3. Heat olive oil in your Dutch oven over medium-high heat until shimmering but not smoking.
  4. Sear the ribs in batches, browning deeply on all sides, about 3-4 minutes per side. Remove ribs and set aside.
  5. Add chopped onions, carrots, and celery to the pot. Stir and cook for 5-7 minutes until softened with a slight golden edge.
  6. Stir in tomato paste and cook for 2 minutes to caramelize slightly.
  7. Add smashed garlic cloves and fresh herbs, stirring to combine.
  8. Pour in the red wine and beef broth, scraping the bottom of the pot to deglaze.
  9. Return the short ribs to the pot, nestling them into the liquid so it comes about halfway up the ribs. Add extra broth if needed.
  10. Bring the mixture to a gentle simmer on the stovetop, then cover with the lid.
  11. Transfer the pot to the preheated oven and braise for about 3 hours, turning the ribs once halfway through, until meat is fork-tender.
  12. Carefully remove the ribs and set aside, tenting with foil to keep warm.
  13. Place the pot back on the stove over medium heat and reduce the braising liquid to sauce consistency, about 10-15 minutes. Adjust seasoning with salt or pepper.
  14. Serve the short ribs drizzled with the sauce, garnished with fresh herbs if desired.

Notes

Dry the meat well before searing to get a good crust. Don’t skip searing as it develops deep flavor. Use fresh herbs for best aroma. Turn ribs halfway through cooking for even braising. Reduce sauce after braising to concentrate flavors. If sauce is too thin, whisk in cornstarch dissolved in cold water during reduction.

Nutrition

Keywords: beef short ribs, oven-braised, red wine, garlic, herbs, comfort food, slow cooked, tender beef

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